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Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 565
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fat 32g
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saturates 5g
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carbs 25g
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sugars 0g
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fibre 9g
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protein 41g
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salt 2g
Ingredients
- 2 salmon fillets, about 140g/5oz each
- 100g pack asparagus spears
- 3 tbsp olive oil
- juice half a lemon
- 2 tsp wholegrain mustard
- 410g can cannellini beans, drained and rinsed
- 2 large handfuls of baby spinach leaves
Tip
Frying the salmonIf you don't have a steamer pan, fry the salmon in a splash of oil for 2-3 mins on each side and plunge the asparagus in boiling water for 3-4 mins until cooked.
Method
Get a steamer on to boil. Put the salmon fillets in the first tier and steam for 3 mins until the salmon has changed colour. Throw the asparagus spears in with the salmon and continue to steam for 4-5 mins until the asparagus is tender and the fish is cooked.
While everything’s steaming, make a dressing by whisking together the olive oil, lemon juice and mustard. Tip the cannellini beans and spinach into a large bowl. When the asparagus is cooked scoop it into the bowl, then stir in the dressing. Divide the vegetables between two plates and sit the salmon on top.